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Chick-Fil-A Chicken Noodle Soup

Chick-fil-A chicken noodle soup with a clear, golden broth and finely diced chicken. Simmered vegetables and egg noodles cook right in for a clean, comforting bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 6 cups chicken broth
  • 1 cup water
  • 3 carrots diced small
  • 3 celery diced small
  • 0.5 onion diced small
  • 3 cloves garlic minced
Seasonings
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 0.25 tsp garlic powder
  • salt and pepper to taste
Chicken and noodles
  • 2 cups cooked chicken breast finely diced (not shredded)
  • 0.5 cup corn kernels
  • 6 oz egg noodles or small pasta

Equipment

  • 1 Dutch oven

Method
 

Boil the broth
  1. Bring the chicken broth and water to a boil in a large pot.
  2. Keep the boil steady, so you can add the vegetables right away without cooling the liquid.
Simmer vegetables
  1. Add carrots, celery, onion, garlic, dried parsley, dried thyme, and garlic powder, then simmer for 10 minutes until the vegetables are just tender.
  2. Keep the heat at a gentle simmer, so the broth stays clear rather than cloudy from aggressive boiling.
Cook chicken, corn, and noodles
  1. Add the finely diced chicken and corn kernels, then simmer for 5 minutes.
  2. Add egg noodles and cook for 6-8 minutes until tender, stirring occasionally to prevent sticking.
Season and serve
  1. Season with salt and pepper to taste.
  2. Finish by confirming the chicken is finely diced (not shredded) so each spoonful has bits of chicken in the broth.

Notes

Pro tip: finely dice the cooked chicken (don’t shred) for the same texture you see in copycat versions, and use a gentle simmer after adding vegetables to keep the broth clear. Store leftovers in the refrigerator up to 4 days; the noodles will soften as they sit. Freezing is not recommended because egg noodles can turn mushy after thawing. For a lower-carb option, swap egg noodles for thin zucchini noodles and add them at the end for just 1-2 minutes.